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Middle-East

Buffet

 

Hors d’Oeuvres

 

Spanakopita

Greek Triangle Pockets of Flaky Phyllo Dough

Filled with Feta Cheese, Spinach and King Crab

 

Armenian Grape Leaves

Stuffed with Basmati Rice, Golden Raisins and Pine Nuts

Served with Cucumbers in a Yoghurt Dill Sauce

 

Hummus with Pomegranates and Flat Bread

 

Baba Ganoush

Egyptian Dip with Roasted Eggplant,

Sesame Paste and Spanish Olive Oil

Served with Herbed Pita Chips

 

Buffet

 

Tabbouleh  

Cracked Bulgur Wheat

Mixed with Exotic Greens, Olive Oil, Lemon and Mint

 

Swordfish Shish Kebabs

 

Tiny Beef Kebabs in a Moorish Marinade

 

Lebanese Black Lentils

Spiced with Cumin, Cinnamon and Mint

 

Pistachio Rice Pilaf with Lemon Peel

 

Dessert

 

Chocolate Date-Nut Baklava

 

Vanilla Pudding with Fresh Mango

 

  chef@aubergineworldcuisine.com
650-712-1229

 

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